Though I have many, sweet potato is one of my favorite vegetables. I have NEVER served sweet potato cold. I NEVER imagined it tasting any good cold. Boy, was I WRONG! This was by far the easiest dish I made and it was gone within minutes after starting dinner.
If you can roast sweet potatoes then you will have no problem making this recipe. If you don’t know how to roast sweet potatoes, then you are in luck, because it is incredibly easy.
The trick to getting a good, even roast on all your sweet potatoes is dicing them all roughly the same size. Toss the diced sweet potatoes in olive oil and spread in a single layer on a baking sheet. Then, bake them! Done!
If you can keep yourself from eating all the sweet potatoes straight from the oven, then you can make this sweet potato salad :) Just whisk together all the dressing ingredients and toss over the sweet potatoes. Adjust the salt and pepper to your liking. I prefer eating this salad cold just for convenience purposes but it also tastes delicious warm. Totally up to you!
Sweet Potato Salad
Ingredients
- 2 large Sweet Potatoes peeled and cut into 1 to 1 1/2 inch cubes
- 1 tablespoon Olive Oil
- 1/2 of a teaspoon each of Paprika Oregano and Cayenne Pepper (optional)
- 1 Shallot diced
- 2 Scallions/Spring Onions ends removed and diced
- small bunch of Chives chopped
- 3 tablespoons Red Wine Vinegar
- 2 teaspoons Olive Oil
- 1 tablespoon Pure Maple Syrup
- Salt and Pepper to taste
Instructions
- Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
- Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
- Remove sweet potatoes from oven and cool at room temperature.
- Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
- Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!
Looking for more sweet potato recipes? Try these:
I will definitely try this one, but am curious what your other choices for this big dinner were. MaryAnne
Hi, MaryAnne,
I’ll be posting the rest within the next few days. Let me know how you like the salad.
Vanessa
Looks good, but I’d use something other than agave, which is highly processed and not at all good for you. Perhaps pure maple syrup would work.
Using maple syrup is definitely a good idea. I’ll have to try it out next time and see how it goes. Thanks for the suggestion :)
Hi Vanessa,
This looks delicious. I have everything except sweet potatoes. I do have butternut squash. Do you think that would be a good substitution in this salad.
Thanks!
Hi Jill, Butternut Squash should work well too. Just keep an eye on the cook time since I believe butternut squash can get mushy really fast.
what kinds of optional seasoning is suggested?
Hi Olivia, I like seasoning the sweet potato salad with paprika, cayenne pepper, dried oregano, and fresh herbs like chives. I have been known to add a dash of hot sauce to it as well though. You could also try adding some dijon mustard for a different type of heat or even just mustard powder.
How far in advance can you make this? Can it the night before?
Thanks.
Hi Karen, you can definitely make this sweet potato salad the day before. Just make sure to keep it in the fridge and that it is covered. Hope you like it!
Hello! This sounds delicious. If i am making it ahead for the next day – should i dress the salad the day before or wait to dress it on the day? Thanks!
Hi Isabella, If there is going to be more than 12 hrs before you eat it then I would wait to dress it. Hope that helps ;)
Thank you for this recipe – it sounds yummy! I’ve just prepped a batch to try for my packed lunch at work tomorrow.
Why use a shallot and a scallion? Aren’t they both of the onion family? Is it the green in the scallion for the look? Also, not a big fan of maple syrup. Any other suggestion to change that out?
Thanks so much!
Sorry for the late reply, Linda. I used a shallot and scallion in the sweet potato salad for different texture and appearance. You use only use one, I would just use the shallots then. If you don’t like maple syrup, you can use honey (if you’re not vegan), molasses or even brown sugar. If you want to make it sugar-free, you can omit it but the taste will be a bit different and not as balanced.